5 from 2 votes
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This golden beetroot soup recipe is brought to you by All-Clad. All opinions are my own (duh). Thank you for supporting the brands that make this site (and my small kitchen cooking) possible!
Before I was a healthy hedonist, I was a small kitchen cook.
There’s a chapter in my first cookbook entitled “The Ladle & Other Avoidable Equipment,” which includes tips on how to use a wine bottle as a rolling pin. This was my early twenties, mind you. And compared to most of my peers, my kitchen was stocked on par with Williams Sonoma. But in my 4th floor walkup, there was always the question of where to put what supplies I had.
The pots and pans my mother handed down to me hung precariously from makeshift hooks that I screwed into the prewar brick wall. The two shallow kitchen cabinets ensured that whatever cookware I had would have to do double duty as decor. And the two feet of countertop meant that unnecessary gadgets were out of the question.
Until Charlie and I moved in together, to our palatial (by comparison) kitchen in Brooklyn, I had never owned a slow cooker, mixer, coffee maker or full-sized food processor. Hell, I didn’t even have a blender or toaster!
For morning smoothies and making breadcrumbs, I used a mini 2-cup processor. Until my catering escapades forced me to invest in an immersion blender, I used to ladle soup into that little contraption and slowly puree it cup by cup.
(Side note: for a very funny and horrifying story about immersion blenders, listen to my podcast episode with Katie Dalebout. When I think of immersion blenders from now on, I will never NOT think of her.)
In many ways I miss the good old days of my appliance minimalism. Because ever since I came into a wealth of counter space and storage closets, the gadgets just keep coming. Or perhaps it’s due to my Amazon Prime membership? Hard to tell.
So when All-Clad offered to send me their new Prep&Cook, I almost said no. But I’m relieved I didn’t. It’s pretty much all of the bulky appliances taking up real estate in my closet merged into one—slow cooker, steamer, food processor…even MIXER. And it somehow takes up less counter space than any one of them individually.
When I started experimenting with my new appliance, I knew that the first meal I wanted to make was a creamy soup. It’s such a luxury not to have to transfer piping hot liquid into a food processor, which inevitably results in having to go back into the storage closet for the burn cream. And it’s just as big of a relief to not have to use the immersion blender (which I love, but inevitably means I’m finding small droplets of congealed sweet potato on everything in the drying rack.)
For this golden beet soup recipe, I simply tossed the roughly chopped vegetables into the bowl of the machine fitted with a processor blade, poured in my liquid, and pressed the Soup program. The slow cooking happened in a fraction of the time (45 minutes) and then the bowl kicked into puree mode without my having to lift a finger.
Don’t worry, I’ve included instructions below if you don’t happen to own this appliance of the future. Splatter marks aside, what ends up in your bowl will still be delicious.
I’m not a big borscht or cold beet soup kind of girl, but I loved the idea of using golden beets to add a gorgeous fall hue to this creamy soup, which is made rich and velvety with cauliflower. Without the topping, it’s completely vegan and just a few ingredients. But the tarragon yogurt adds a wonderful punch of anise and acidity.
Small kitchen cooks, I’d love to know what appliances you prioritize in your space! Let me know in the comments.
From one healthy (formerly small kitchen) cook, to another,
Xo
Phoebe
Golden Beet Soup with Tarragon Yogurt
5 from 2 votes
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This golden beet soup recipe could not be easier. Cauliflower gives it a creamy, velvety consistency. And the yogurt topping adds a nice pop of acidity. If you don’t own an All-Clad Prep&Cook, see notes for other cooking methods.
Prep Time 10 minutes minutes
Cook Time 45 minutes minutes
Total Time 55 minutes minutes
Servings 2 main course
Author Phoebe Lapine
Ingredients
- 1/2 head cauliflower finely chopped (about 2 cups)
- 4 medium beets finely chopped (about 2 cups)
- 2 medium leeks white and light green parts only, thinly sliced
- 1 large garlic clove
- Sea salt
- 4 cups vegetable stock
- 4 ounces plain full-fat Greek yogurt
- 2 tablespoons finely chopped tarragon plus more for garnish
- 1 tablespoon fresh lemon juice
Instructions
Combine the cauliflower, beets, leeks, garlic and 1 teaspoon sea salt in the bowl of your All-Clad Prep&Cook, fitted with the ultrablade knife. Pour the vegetable stock over the top. Cover and launch the P2 soup program.
Meanwhile, in a medium mixing bowl, combine the yogurt, tarragon and lemon juice. Season with 1/4 teaspoon salt and add enough water to reach a ranch-like consistency, about 1/4 cup. Whisk until smooth.
When finished, carefully remove the lid – it will be very steamy! If the soup needs to be smoother, pulse it a few times until at your desired consistency.
Transfer the soup to bowls and drizzle with the tarragon yogurt. Garnish with additional herbs if you fancy and enjoy warm or at room temperature.
Notes
To make this on the stovetop, simply combine all the ingredients and bring to a boil. Reduce the heat to medium-low and simmer, covered, for about 30 minutes, or until the beets are very tender. Transfer to a blender or food processor and puree until smooth. To make this in a regular slow cooker, combine all the ingredients and cook on high for 2-4 hours, or until the beets are tender. To make this vegan or Whole30-friendly, simply omit the yogurt. You can still garnish with tarragon and a squeeze of lemon. Or substitute coconut yogurt.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
This golden beetroot soup recipe is brought to you by All-Clad. All opinions are my own (duh). Thank you for supporting the brands that make this site (and my small kitchen cooking) possible!
